Cookies and Cream Chocolate Chip Cookies

There is not much I love more than a chocolate chip cookie!

These are a fancy, dressed-up version of a regular chocolate chip cookie filled with Oreo cookie crumbles and a mix of semi-sweet chocolate chip and white chocolate chips.

These might be my new favorite cookies!

Ingredients

• 2 sticks (1 cup) butter, room temperature
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 cup malted milk powder (see note)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup crushed Oreo cookies
• 2/3 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chips

Instructions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until combined. Add in the vanilla and mix again.
3. Add the flour, malted milk powder, baking soda, and salt and mix on low speed until the flour is no longer visible. Fold in the Oreo cookie crumbs and chocolate chips.
4. Scoop out dough using a 2-inch cookie scoop. Place 3-inches apart on prepared baking sheet.
5. Place in preheated oven and bake for 10-11 minutes or until the cookies are just beginning to set on the edges, but are slightly doughy in the center. Remove from the oven and carefully tap the cookies a few times to let the cookies flatten a bit.
6. Let the cookies cool on the baking sheet. Eat warm or let cool completely and store at room temperature in an airtight container for up to 4 days.

Note*

If you cannot find malted milk powder, you can substitute with 1/4 cup instant hot chocolate mix (without marshmallows) or an additional 2 tablespoons flour in place.

Cookies and Cream Chocolate Chip Cookies

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until combined. Add in the vanilla and mix again.

Add the flour, malted milk powder, baking soda, and salt and mix on low speed until the flour is no longer visible. Fold in the Oreo cookie crumbs and chocolate chips.

Scoop out dough using a 2-inch cookie scoop. Place 3-inches apart on prepared baking sheet.

Place in preheated oven and bake for 10-11 minutes or until the cookies are just beginning to set on the edges, but are slightly doughy in the center. Remove from the oven and carefully tap the cookies a few times to let the cookies flatten a bit.

Let the cookies cool on the baking sheet. Eat warm or let cool completely and store at room temperature in an airtight container for up to 4 days.

So stinkin’ delicious!